That's a great recipe! Although the provided cooking diagram that accompanies this article will satify most visitors, I needed a more practical solution. The implementation below helped me to compile the recipe and its ingredients to a succesful desert. As a software architect and open source enthousiast, I would like to share the information to all cooking engineers... Happy cooking!

Tiramisu can also be made in deep dessert dishes. It freezes very well, and even tastes good frozen (I'm ashamed to admit that ;> ). If you have some self-discipline, most batches of tiramisu will last through two small dinner parties. When you thaw the tiramisu, take it out of the freezer the day before and stick it in the fridge. If the plastic sticks to the surface of the dessert, just dust with chocolate again to make it pretty.

I've often thought about making tiramisu in small plastic holiday cups, for a dessert reception, but I would need a "chilling tray." I don't know if such a thing exists.

Your recipe seems fine to me, but there are many variations available at http://www.heavenlytiramisu.com/ . If my guests are reasonably sophisticated, I use sherry instead of brandy. (Rum? No, don't think so.)

The original tiramisu is of course with Marsala-wine...Tastes better that way. Also, use cream in stead of whipped-cream (cream for whipping is different) and add some cream-cheese (like monchou-cheese), whip that.
But most of all USE MASCARPONE! It's really essential, even for a basic-tiramisu...

First things first: This way of presenting recipes is INGENIOUS! I suppose, you win the next cooking nobel price!

And now my 2ct to the recipe:
I substitute the mascarpone with stiff (made with fewer liquid, i.e. milk) vanilla blancmange/pudding (I am not sure if the translation is right. My translator has the firm believe that the german "Pudding" translates to "blancmange". In Austria, blancmange is made from almonds (wich would not taste well).).
As topping, I use cocoa powder, leaving the chocolate shavings (as suggested before).

Once a recipe is published it becomes public domain. You can not trademark a recipe but you can give credit to the original author if you know who it is. Recipes get tweaked by the cook so they are generally never the same as the original to begin with.

A few suggestions about the tiramisu:
I wouldn't use Amaretto at all. It is to sweet (for me). Perhaps you could use grappa.
Or try to omit the espresso and use for the liquid strawberry-juice mixed with gin and add a layer of strawberrys beetween the ladys fingers. Just heat them with a bit of sugar to make them soft.
Greetings from Berlin, Europe
Martin

hi, i'm from italy and i can confirm you that the "original" tiramisu has no chocolate and no liqueur, and that the cocoa powder is sifted only on the final layer, not in the middle.
it is not meant as a criticism, yours is a great site =) ciao!